Freebooter's Chicken Rice

Embark on a culinary adventure with Freebooter’s Chicken Rice, a one-pot wonder brimming with bold spices and comforting flavors. This hearty recipe features perfectly seared bone-in chicken thighs, infused with the aromatic blend of paprika, cumin, and turmeric, nestled on a bed of fluffy long-grain rice cooked in savory chicken broth. Sweet pops of peas and a sprinkle of fresh parsley add color and freshness to the dish, while the squeeze of tangy lemon wedges elevates every bite. Ready in just over an hour, this crowd-pleasing meal combines the ease of a skillet dinner with the captivating flavors of spiced chicken and fragrant rice. Perfect for weeknights or family gatherings, this recipe seamlessly blends convenience, taste, and visual appeal.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on)
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium Yellow onion (finely diced)
• 4 cloves Garlic (minced)
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground turmeric
• 1.5 cups Long-grain white rice (rinsed)
• 3 cups Chicken broth
• 2 Bay leaves
• 1 cup Frozen peas
• 2 tablespoons Fresh parsley (chopped)
• 4 Lemon wedges (for serving)

Directions

Step 1

Season the chicken thighs evenly with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Once hot, sear the chicken thighs skin-side down for 6-8 minutes until golden brown. Flip and cook for another 2-3 minutes on the other side, then remove the chicken thighs and set aside.

Step 3

In the same skillet, add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic, paprika, cumin, and turmeric, stirring constantly for 1 minute until fragrant.

Step 4

Stir in the rinsed rice, ensuring it is coated well with the spices and oil. Toast the rice for 1-2 minutes, stirring occasionally.

Step 5

Pour in the chicken broth, scraping the bottom of the skillet to deglaze and pull up any browned bits. Add the bay leaves and the remaining 0.5 teaspoon of salt, then stir to combine.

Step 6

Nestle the seared chicken thighs back into the skillet, skin-side up. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the rice is cooked and the chicken reaches an internal temperature of 165°F (74°C).

Step 7

Scatter the frozen peas over the rice during the last 5 minutes of cooking and re-cover to allow the peas to warm through.

Step 8

Remove from heat, discard the bay leaves, and garnish with fresh parsley. Serve hot with lemon wedges on the side for squeezing over the dish.

Nutrition Facts

Serving size	(2076.1g)

Amount per serving	% Daily Value*
Calories	2204.8

Total Fat 124.1g	0%
Saturated Fat 31.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 486mg	0%
Sodium 5728.7mg	0%
Total Carbohydrate 142.3g	0%
Dietary Fiber 18.7g	0%
Total Sugars 22.3g
Protein 139.1g	0%

Vitamin D 0IU	0%
Calcium 355.7mg	0%
Iron 18.3mg	0%
Potassium 2954.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 24.8%

Carbs: 25.4%